LES
March 9, 2013
LES
March 8, 2013
No. Just: no.
Quinoa Salad with Pomegranate Vinaigrette, Shaved Fennel & Mache
I missed quinoa during my paleo excursion. I missed whole grains in general, to tell the truth. But, I feel like I learned another tool for my eating healthy and right arsenal – one that will help keep me mindful about not eating starch for starch’s sake and about nutrient quality/quantity in my dishes.
I first served this dish with the seared scallops called for in the original recipe, and man were they good. Then I ate the leftovers as-is with a bit more fennel for bulk, and that was great too. This dish is a winner all around.
Quinoa Salad with Pomegranate Vinaigrette, Shaved Fennel & Mache
Adapted from Seared Scallops on Black Quinoa with Pomegranate Gastrique by Sprouted Kitchen
1 cup quinoa
1 1/2 c. vegetable broth
1 bulb fennel
2 Tbsp. extra virgin olive oil
1/4 c. chives
1 c. pomegranate arils
4 oz. mache
2 Tbsp. pomegranate molasses
3/4 c. vegetable broth
Rinse your quinoa and put into a medium saucepan with the 1 1/2 c. vegetable broth. Bring up to a boil, cover, reduce the heat to a simmer, and let simmer 18 minutes or until the broth has absorbed and each little grain has opened to a curlicue.
While the quinoa is working, tackle your vinaigrette and the rest of the salad. In a small saucepan, bring the pomegranate molasses and remaining vegetable broth to a boil. Let go until reduced by half or so, about 6-8 minutes. Set aside to cool.
Slice your fennel paper thin (I used a mandoline). Add to a large bowl with the mache, olive oil, pomegranate arils, and chives (which you have chopped or thinly sliced). Hit with salt and pepper.
When the quinoa is done, add to the bowl. Toss to combine and dress with the vinaigrette.
Serves 2 for dinner + 2 for lunch.
March 7, 2013
A study in dog.
The little one’s favorite pastime is now rubs on his bald spot to soothe the post-surgery itchies.
March 6, 2013
Great Album to home-jog to. Made it all the way through The Becoming.
March 5, 2013
March, wherein Spring needs to hurry it the fuck up.
March 4, 2013
Strange fruit.
March 3, 2013
Little Owl Park on the way back from the dog run.
March 2, 2013
Shabu Shabu at East Japanese Restaurant and Louis C.K at the New York City Center.
Pulled Lamb with Sauteed Zucchini, Asparagus, and Preserved Lemon
This quick and tasty lunch was a great way to use up some leftover slow-cooked lamb leg I had lingering in the fridge from earlier in the week.
Gluten-free and paleo-friendly.
Pulled Lamb with Sauteed Zucchini, Asparagus, and Preserved Lemon
1/4 c. pulled lamb (see recipe below)
1 tsp. capers
2 tsp. preserved lemon, diced
2 tsp. fresh thyme, chopped
6-8 spears asparagus (I used frozen asparagus spears from Trader Joes, but you can certainly use fresh)
1/2 zucchini, halved length-wise and sliced into batons
1 Tbsp. parsley, chopped
Salt & pepper
Coconut oil
In a large pan, heat 1 Tbsp. coconut oil over medium-high heat. Add the zucchini and sautee 1 minute. Add the asparagus and sautee until beginning to brown. Salt and pepper to taste. Remove to a plate.
Add 2 tsp. oil to the pan and put back on the heat. Add the capers and sautee until they start to pop. Add the lamb, preserved lemon and thyme and sautee until browned at the edges.
Serve on top of veggies with a sprinkle of fresh parsley to set the dish.
Serves 1 for lunch.
Pulled Lamb
I was originally set to make this lamb, but the only boneless lamb leg at the grocery store the day I went was pre-flavored
2 lb. boneless lamb leg (I used a black pepper marinated version from Trader Joes)
3/4 c. vegetable stock
Brown the lamb on all sides in a large skillet brought to screaming hot over high heat. Add to a crock pot with the vegetable stock. Cook on low 6-7 hours or until fork tender and delicious.
Gastography 